CONTENTS BREAKFAST CONFERENCE BREAKS SANDWICH PLATTERS FINGER BUFFETS FORK BUFFETS

Transcription

1 CONFERENCE CATERING MENU 2019

2 CONTENTS BREAKFAST CONFERENCE BREAKS SANDWICH PLATTERS FINGER BUFFETS FORK BUFFETS All prices quoted are subject to VAT at the prevailing rate and are valid from 6 January to 31 December IET Birmingham: Austin Court reserves the right to amend menu prices in line with inflation. 2

3 BREAKFAST Hot breakfast rolls Your choice of egg, sausage, bacon or veggie sausage 4.35 Croissants Served with butter and preserves 2.85 Cocktail Danish pastries Two 2.30 Muffins Selection of blueberry and chocolate muffins 2.30 Cereal bars Selection of Alpen whole food bars 1.65 Fruit platter Selection of sliced fresh fruit 3.00 Continental breakfast Sweet and savoury pastries Fresh sliced fruits with apricot and honey syrup Freshly-baked continental bread rolls with preserves Platter of cured meats and cheeses Buffet breakfast Grilled back bacon pork sausages scrambled eggs Grilled Tomato - baked beans - button mushrooms Black pudding warm rustic breads Minimum order of DRINKS Innocent fruit smoothies Assorted fruit juices Mineral water Freshly-brewed tea and coffee

4 CONFERENCE BREAKS Tea, coffee and Danish Tea, coffee and a selection of tempting pastries 3.95 Tea, coffee and assorted cakes Tea, coffee and biscuits Herbal, fruit teas, and decaffeinated coffee available on request Tea, coffee and mini muffins Selection of blueberry and chocolate muffins 3.95 Tea, coffee and chocolate brownies Tea, coffee and fruit Selection of individual pieces of fresh fruit Fruit juice A selection of orange, apple and cranberry juice 4.85 per litre Bottled water Still and sparkling water 2.75 per litre Soft drinks Selection of Coca-Cola, Diet Coke, Fanta or 7 Up

5 SANDWICH PLATTERS We recommend each platter will serve up to 10 delegates. Each platter offers a mix of meat, fish and vegetarian. Premium sandwich platter Selection of filled flavoured ciabatta breads Selection of savoury filled croissants Selection of mini filled bagels Sandwiches and potato wedges SANDWICH PLATTER ENHANCEMENTS Selection of crisps Sushi platter Salad bowls (bowl serves 10) Choose one from:- Asian-flavoured baby potatoes and roast peppers Mexican rice, mixed beans, peppers, pineapple and rocket lettuce Farfalle pasta, courgette, peppers and basil mayonnaise Celeriac coleslaw, horseradish and spring onion mayonnaise Couscous, feta cheese, butternut squash and figs Plum tomato and mozzarella, spinach, olives and lemon chilli oil 85p 2.55 * per bowl Individual tartlets Choose one from:- Leek and Hereford hop cheese tartlet, Colston Basset stilton and red onion chutney tartlet; Lightly smoked trout fillet and asparagus tartlet; Smoked ham and taleggio cheese tartlet; 4.00 Fresh fruit bowl Small (10 piece) Medium (15 piece) Large (20 piece)

6 SANDWICH PLATTERS Desserts Choose 1 from:- Cocktail treacle tart Seasonal fruit skewers Mini cake selection Selection of mini macaroons 2.75 * Sweet Shop Bag Includes assortment of macaroons, fudge, doughnuts and brownie bites 3.00 Freshly brewed tea and coffee Assorted 330ml canned soft drinks * Available for orders of 10 and over 6

7 FINGER BUFFETS Available as a standard option or included in our standard Day Delegate Rate. Finger Buffet Lunch includes a selection of sandwiches, wraps and ciabattas plus 5 items of your choice from: SANDWICHES A selection of sandwiches, ciabattas and wraps VEGETARIAN (V) Paneer & pepper tikka sweet chilli glaze Goats cheese & fig parcel apricot and ginger chutney Rocket leaf pesto marinated cream cheese peppers Vine ripened tomato & baby mozzarella skewer Tempura lemon & parsley marinated cauliflower florets sour cream Warwickshire cheddar truckle & leek tartlet Beetroot & red current granola lollipop Onion Bhaji tamerinketchup Selection of vegetable dim sums sweet & sour Stir fried vegetable samosa FISH Fish & vegetable sushi pickled ginger soy sauce Tuna & lemon coriander spinach flat bread carrot tapenade Tiger prawn & water melon skewer with poppy seeds House spiced seabass pakora yoghurt raita Crispy Filo pastry roled prawns chilli dipping sauce Creole breaded prawns pepper relish MEAT Mini Steak stilton & whisky sauce rosti potato Dainty classic British steak & ale pie Chicken ceaserbaby gem naked sandwich Barbarie Confit duck leg cucumber sushi roll Spanish style chicken & chozio & pimetoskewer Chicken Tikka tomato flat bread mango pulp & thick yoghurt Minted ground lamb & carrot 50/50 shish kebab Smoked paprika & honey glazed chicken Lamb & Balti pastry triangle apricot & ginger chutney Beef quesadilla spring roll Mexican salsa dip Hoisin & honey glazed pork & leek sausage cocktail sausage 7

8 FINGER BUFFETS DESSERT Stem ginger and apricot flapjack 70% Bitter chocolate tart orange gel Scummy Chouchous Selection of mini macaroons Praline profiteroles American baked cheesecake with grilled orange Selection of Seasonal Fruit Skewers Finger buffet menu available for bookings of 10 or more. 50/50 FINGER BUFFET /50 Finger buffet menu ensures that all delegates to have a wide variety of catering offered. The meat option perfectly complimented with a vegetarian option Please select 3 items from the selection below Dainty classic British steak & ale pie/mini spinach, sweet potato & goats cheese pie Lamb & Balti pastry triangle apricot & ginger chutney/stir fried vegetable samosa Chicken Tikka tomato flat bread mango pulp & thick yoghurt/tuna & lemon coriander spinach flat bread carrot tapenade Praline profiteroles Minimum Booking numbers of 10 8

9 FORK BUFFETS Available as a standalone option at or as an 8.65 supplement to our standard delegate package. Our Fork Buffet includes your choice of 3 main courses (to include 1 vegetarian option 3 sides & 2 seasonal desserts) MAIN DISHES Meat Chicken in lemongrass & coconut sauce -garnish of fennel & scallions Chicken black bean sauce -garnish of shitake mushrooms Masala Chicken curry -garnished of coriander Beef & spinach -gluten free penne pasta gratin -garnish of vine tomato Italian beef ragu & peppers -garnish of crispy sage gnocchi Fragrant lamb tagine -garnish with toasted seeds & soaked fruits Lamb & spinach curry -garnish of urid lentils Pork -rainbow peppercorn cream sauce -garnish of wild mushrooms Pork & sweet chilli sauce -garnish of roast pineapple & sesame seeds Fish Cajun Roasted snapper fillet -creole sauce -garnish of thyme & peppers Seabass fillet -Ginger & sesame stir fried tiger prawns -garnish of cashew nuts Baked fresh salmon fillet on smoked salmon, in pesto macaroni finished with buttered leeks Vegetarian Gluten free penne pasta ratatouille vegetable gratin garnish of basil oil Seasonal vegetables & young potatoes cooked in curry gravy Mixed bean & spinach lasagne garnish of cocktail tomatoes Grilled halloumi -paprika smoked aubergine -red pesto dressing -garnish of bbq tomatoes Golden Paneer & garden pea pasanda curry -garnish of coriander Thai Curried butternut squash & pumpkin -garnish of bokchoy SEASONAL HOT SIDES Spring Cajun spice dusted potato wedges Cornish smoked Sea salt & rosemary mini jacket potatoes Brown braised rice & spring onions Chinese style sugar snap peas sesame seeds Summer Worcestershire Asparagus & fine beans -hollandaise sauce Aubergine & courgette ratatouille -fresh basil Broccoli -double Gloucester cheese gratin Haines farm sugar snap peas -chilli vinaigrette 9

10 FORK BUFFETS SEASONAL HOT SIDES Autumn Smoked paprika dusted sweet potato fries Moroccan baked whole Cauliflower Sticky ginger carrots sesame seeds & spring onions Winter Neeps & tatties Creamed celeriac & potato mash Low & slow honey roast winter roots & sprouts Butternut squash & macaroni bake -pine nuts SEASONAL SALADS All salads are at best in season, but all are available all year round Spring Rustic tomato & mozzarella -young spinach -basil olive oil puree -virgin olive oil Ploughman s -Celery -apple -grapes -carrot -Shropshire blue cheese Giant couscous-beef & plum tomato -parsley oil Seasonal potato -red onion -curry mayonnaise -fresh coriander Summer Red onion -cucumber -mint yoghurt Cos & baby gem leaf -olives -shaved parmesan -Caesar dressing Bulgur wheat -courgette -red pepper -fine beans Seasonal mushroom -penne pasta -red pepper pesto Autumn Carrot -kale -red cabbage -red onion slaw Ginger roasted butternut squash & pumpkin toasted pine seeds Honey roast pear oxford blue cheese -penne pasta mustard dressing Cauliflower biryani toasted almonds Winter Beetroot & cranberry -red cabbage -clementine Wheatberry kernals-beetroot -couscous-goats cheese -lemon vinaigrette Artichoke -roast vegetables -spiral pasta -sage mayonnaise 10

11 FORK BUFFETS SEASONAL DESSERT Spring American cheesecake -apricots & almonds Layered Dark chocolate torte Lemon tart nut meringue pie Summer Apricot & almond tart Dark chocolate & raspberry pave Fresh & set summer berries -mint crème fraiche Autumn Treacle tart -Cornish clotted cream Apple & blackberry crumble -pouring cream Seasonal fruit salad Plum trifle & pistachios Winter Tiramisu -hazelnut biscotti Panettone bread & butter pudding -brandy pouring cream Tropical fruit salad pomegranate -lemongrass syrup Fork buffet menu available for bookings of 20 or more 11

12 IET venues IET London: Savoy Place T +44 (0) E savoyplace@ietvenues.co.uk W ietvenues.co.uk/savoyplace IET Birmingham: Austin Court T +44 (0) E austincourt@ietvenues.co.uk W IET Venues IETvenues IETVENUES.CO.UK IET = The Institution of Engineering and Technology. IET Services Limited is registered in England. Registered Office: Savoy Place, London, WC2R 0BL. Registration Number IET Services Limited is trading as a subsidiary of the Institution of Engineering and Technology, which is registered as a Charity in England & Wales, and Scotland, SC03869